Creamy Parsnip Puree With Shallots (Cook'S Illustrated)

1. 1

   Heat butter in medium skillet. Add shallots; saute until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.

2. 2

   Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

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